• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.655-660
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• 2020

High amylose corn starch and dextrin (acid-treated at 30, 40 and 50℃ denominated as Dextrin30, Dextrin40 and Dextrin50) were added to non-fried instant noodles. X-ray diffraction pattern, water absorption, cooking loss, microstructure, and textural properties of non-fried instant noodles were investigated. The addition of high amylose corn starch/dextrin induced a slight peak intensity at 20o in the X-ray pattern indicating the insignificant formation of amylose-lipid complex. Non-fried instant noodles including high amylose corn starch/dextrin showed lower water absorption than the control. Dense microstructure in transverse section of noodles was observed in non-fried instant noodles including high amylose corn starch/dextrin except Dextrin50. Also, the addition of high amylose corn starch/dextrin induced low tensile strength, high firmness, and high stickiness. However, non-fried instant noodles containing Dextrin50 showed a loose microstructure and high cooking loss (3.98%), which might be associated with the textural properties such as the lowest tensile strength (0.17 N), lowest increase in firmness (46.77 N) and highest stickiness (18.43 N).

• Food Engineering Progress
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• v.14 no.1
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• pp.75-79
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• 2010

Partial least square regression (PLSR) was executed on curve data of force-deformation from back extrusion test and sensory data for commercial instant noodles. Sensory attributes considered were hardness (A), springiness (B), roughness (C), adhesiveness to teeth (D), and thickness (E). Eight and two kinds of fried and non-fried instant noodles respectively were used in the tests. Changes in weighted regression coefficients were characterized as three stages: compaction, yielding, and extrusion. Correlation coefficients appeared in the order of E>D>A>B>C, root mean square error of prediction D>C>E>B>A, and relative ability of prediction D>C>E>B>A. Overall, 'D' was the best in the correlation and prediction. 'A' with poor prediction ability but high correlation was considered good when determining the order of magnitude.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.